Stable Gel Research Articles

Effect of protease hydrolysis on the structure of acidic heating-induced soy protein amyloid fibrils.

The effectiveness of using amyloid fibrillation to improve the functional qualities of soy protein had drawn growing attention. However, the relationship between protein subunits and the structural polymorphism of soy protein-derived amyloid fibrils (SAFs) was not yet completely understood. In this study, soy protein subunits were hydrolyzed to different degrees according to the different action sites of different proteases (Pepsin, Papain and Alcalase). The impact of subunits on the amyloid fibrillation of soy protein was investigated through various techniques including atomic force microscopy, thioflavin T fluorescence, 1-anililo-naphthalene-8-sulfonate, and Fourier transform infrared spectrometer. The findings showed that the α and α' subunits were associated with the formation of fibril branch chains. The degree of hydrolysis of β subunits was found to be proportional to the number of fibrils. The presence of the 11S component was identified as a necessary condition for the formation of long-rigid fibrils. Furthermore, enzymatic hydrolysis unfolded the protein structure, exposing hydrophobic groups, loosening the protein structure, and altering the proportion of parallel and antiparallel β-sheet structures. This promoted the formation of amyloid fibrils and accelerated the development of stable SAFs gel. This study advances the knowledge of the function of subunits in amyloid fibrillation.

Using natural starch granules to disperse solid beeswax into micron-sized droplets in emulsion.

Use of beeswax together with starch to manufacture emulsion for fruit preservation has attracted wide attention in food packaging. In this paper, esterified starch (M-PS) granules prepared from natural potato starch were used to replace nanocrystals to prepare beeswax emulsion. The swelling property of M-PS granules was used to solve the problem of uneven dispersion of beeswax. Atomic force microscope (AFM) images showed that the network gel structure formed by M-PS granules limited the movement of beeswax droplets, and the droplet size was <1.0μm. When the beeswax emulsion was added to the starch paste, the resulting starch-beeswax composite emulsion had a stable gel structure. Bananas were coated with the composite emulsion. After 7days of storage, compared with the test data of bare bananas, the weight loss rate decreased by 42%, the titratable acidity increased by 21%, and the vitamin C was higher by 20% of coated bananas. The formed coating effectively inhibited the decline of banana quality.

Constructing stable emulsion gel from gelatin and sodium alginate as pork fat substitute: Emphasis on lipid digestion in vitro

This study aimed to develop a gelatin-sodium alginate (G-SA) emulsion gel that can efficiently hold corn oil, as a substitute for pork fat while controlling the digestive behaviors of lipids in vitro. UV, fluorescence, and circular dichroism spectra and surface hydrophobicity measurements of the G-SA mixtures indicated that gelatin and sodium alginate primarily form aggregates through hydrogen bonds and hydrophobic interactions, and the optimum gelatin-to-sodium alginate w/w ratio was identified as 1.9. The final emulsion gel contained 3.15% gelatin and 1.65% sodium alginate (w/w) with a corn oil content of 40% (w/w). G-SA emulsion gel had a higher proportion of polyunsaturated fatty acids (PUFAs, 53.95 g/100 g) than pork fat (15.17 g/100 g). In addition, the G-SA emulsion gel exhibited stable viscoelastic properties without storage and loss moduli changes at increasing shear rates. The G-SA emulsion gel had a higher melting temperature (42.63 °C) than pork fat (35.07 °C). In vitro digestion studies showed that corn oil had a higher free fatty acid release (40.32%) compared to the G-SA emulsion gel (12.66%) and pork fat (8.53%) (P<0.05), indicating that the digestibility of corn oil was reduced in the G-SA emulsion gel. Calcein release experiments revealed that G-SA emulsion gel released the least amount of calcein (P<0.05) during digestion at a slow rate. The G-SA emulsion gel, similar to pork fat, contained evenly distributed digestive particles encapsulating corn oil after in vitro gastric digestion, with the smallest particle size among the treatments. After the in vitro small intestinal digestion phase, the G-SA emulsion gel maintained small droplet sizes with bridging flocculation. The in vitro digesta of the G-SA emulsion gel contained a significantly higher proportion of PUFAs compared to pork fat (P<0.05). Consequently, the G-SA emulsion gel can be a potential substitute for pork fat, offering higher proportions of PUFAs, lower fat content, and controlled lipid digestion with reduced lipid digestibility.

Fabrication and characterization of potato short amylose, zein, and pectin ternary composite particles stabilized pickering emulsions and their application on nuciferine delivery

Nuciferine exhibits properties such as reducing blood sugar and fat, however, it is hindered by its poor water solubility and low bioavailability. Pickering emulsions can efficiently encapsulate, protect and deliver active ingredients. In recent years, the use of biologically derived natural materials as emulsifiers to construct Pickering emulsions has become a research hotspot. This research utilized an enzymatic hydrolysis technique to produce short amylose. Subsequently, a ternary composite of short amylose (DBS), zein, and pectin (PEC) was formulated to stabilize Pickering emulsion, with the incorporation of nuciferine aiming to enhance the performance of lotus leaves in terms of both stability and bioavailability. The study revealed that varying amounts of DBS addition had a significant impact on the micromorphological structure and functional properties of DBS-Zein-PEC ternary composite particles. Specifically, the addition of 0.4 g of DBS led to a notable reduction in particle size to 735.2 nm and Zeta potential to −29.6 mV, creating a three-dimensional network with a closely packed lamellar structure. Optimal process conditions for preparing Pickering emulsion included a 3-minute homogenization time, rotation speed of 15000 rpm, and 5 % ternary composite particle addition. Under these conditions, O/W Pickering emulsion was successfully prepared, achieving a 90.5 % encapsulation rate for nuciferine. The resulting emulsion exhibited a minimum particle size of 4.09 μm, displayed good storage stability, resistance to salt ions and pH variations, viscous fluid characteristics, tolerance to oral and gastric environments, and slow release of nuciferine in the small intestine, thereby enhancing its bioavailability. These findings offer insights into the loading and delivery of nuciferine and serve as a technical guide for developing highly stable emulsion gel systems.

Effect of gelled phases on the relevance of double emulsion gels for probiotics encapsulation, rheological properties, and stability

This study aimed to develop a stable double emulsion gel (DEG) based on whey protein cold-set gelation of the external water phase and carnauba wax-based solidification of the oil phase as a potential delivery system for probiotics in high-protein food products. The effect of the gelation of different phases on the microstructure, gel properties, and stability of DEGs under storage and freezing–thawing conditions and the viability of L. plantarum loaded in the inner water phase of DEGs were evaluated. The oil phase crystallization allowed the formation of stable DEGs during storage, showing negligible changes in consistency index, G′, and particle size after 56 d of storage and under four freeze–thaw cycles. The gelation of both the oil and external water phases allowed a stronger gel network formation, with a six times lower creaming index than non-gelled double emulsions. All samples demonstrated that the encapsulation of L. plantarum into the inner water phase of the DEG is beneficial for the storage stability of probiotics.

Modulation of textural properties in microwave treated gluten-free quinoa sponge cake by alkaline amino acids

Lysine (Lys) and Arginine (Arg) (0.6%) was added to the quinoa flour to improve the textural quality and physical properties of gluten-free sponge cake treated with different heating methods. The gluten-free sponge cake fortified Lys and Arg increased cell density and surface area fraction, compared to water bath (WB) treatment, with the microwave (MW) treatment further enhancing these effects. Furthermore, MW combined Lys treatment showed the best texture characteristics of sponge cake. The water distribution determined by 1H NMR presented that water molecules are bound by the protein network structure. FTIR spectrum proved MW combined with Lys promoted the transition from disordered structure to ordered structure of protein in quinoa sponge cake, which enhanced the expansion of protein molecules and the exposure of hydrophobic regions, thus promoting protein aggregation. SDS-PAGE revealed when alkaline amino acids were present, they can regulate the ordered aggregation of protein molecules under MW alternating electric field, leading to enhanced intermolecular interactions. Finally, microstructure evaluations by SEM demonstrated MW combined with alkaline amino acids formed a stable three-dimensional gel network structure, thus improving the quality of gluten-free quinoa sponge cake. Therefore, the study findings pointed to the feasibility of using MW to improve the physical and textual quality of quinoa gluten-free food.

Effect of low degree succinylation on properties of enzyme-induced casein hydrogel

This study examines the impact of succinic anhydride (SA) modification (0–9 %) on the gel properties of casein. Upon succinylation, the surface hydrophobicity (H0) of casein initially increased before decreasing, achieving its peak at a degree of succinylation of 5.22 ± 0.16 %. The α-helix content rose to 14.13 ± 2.60 %, and the -OH peak shifted towards lower wavenumbers, suggesting enhanced hydrogen bonding within intra/intermolecular structures. The storage modulus in the rheological test escalated from 2160.11 Pa to 5047.60 Pa, and SEM analysis revealed that the optimally succinylated casein gel formed a denser and more stable gel network structure. Moreover, succinylated casein hydrogels demonstrated superior texture properties, swelling ability, and thermal stability. Molecular dynamics simulation (MD) results suggest that SA preferentially binds to LYS27 and LYS28 of β-casein via hydrogen bonds and amide bonds, respectively. The interaction between modified proteins is primarily governed by hydrogen bonds, aligning with FT-IR findings. PCA analysis identified a positive correlation between the ordered structure and gel performance. This research offers theoretical insights and reference data for modulating casein hydrogel properties through succinylation.

Suitability of early indica rice for the preparation of rice noodles by its starch properties analysis

The research was conducted to explore the affiliation between the physicochemical properties of rice noodles and rice starch of early indica rice samples of varying amylose content. 3 various types of rice samples were analyzed to uncover how amylose content influences rice noodles' quality. Findings revealed that primarily sensory scores differ in palatability, while textural disparity lies in hardness and chewiness. The higher hardness and chewiness values were correlated with higher sensory scores. Rice with lower amylose content demonstrates elevated solubility, swelling power, and crystallinity along with poor retrogradation resulting in inferior-quality noodles. Sensory scores and textural properties were proved to be associated with the distribution of branched starch molecule chain lengths. Noodles of higher sensory scores had more stable gel structure and improved elasticity. These findings underscore the critical role of amylose content and starch molecular structure in determining the suitability of early indica rice for noodle preparation.

Ultrasound treatment improved gelling and emulsifying properties of myofibrillar proteins from Antarctic krill (Euphausia superba)

Antarctic krill is a promising source of marine proteins with abundant biomass and excellent nutritional profile, but has poor technological properties. Ultrasonic treatment at power levels of 0, 100, 200, 300, 400 and 500 W was applied to improve the technological properties of Antarctic krill meat, and the changes in physicochemical properties of myofibrillar proteins (MPs) were investigated. The results indicated that proper ultrasonic treatment significantly improved the gelling properties of Antarctic krill meat, in terms of a more uniform and stable gel texture and better water holding capacity, which were related to better cross-linking of MPs. Ultrasonic treatment promoted the conversion of MPs’ secondary structures from α-helix and random coil to β-sheet and β-turn, thereby making the molecular structure soft and loose. In addition, at tertiary structure level, ultrasonic treatment exposed the hydrophobic groups and sulfhydryl groups within MPs, thereby improving the emulsifying properties by changing the intermolecular interactions and interface properties. Furthermore, the particle size of MPs decreased and exhibited a more uniform distribution, aligning with the enhanced interactions observed between MPs and oil. These results provide an insight into the efficient development of Antarctic krill by elucidating how the ultrasonic treatment improves the gelling and emulsifying properties based on structure modulation of myofibrillar proteins.

Impacts of microwaves on the pectin extraction from apple pomace: Technological properties in structuring of hydrogels

The valorization of by-products eliminates the risks of economic barriers and reduces the overall amount of pollution and the carbon footprint of the products. In this context, conventional heating extraction (CE) and microwave-assisted extraction (MAE) were compared to extract pectin from apple pomace. The effects of temperature on MAE were evaluated based on the resulting properties obtained in subsequent pectin hydrogels. A pectin yield of 10.6 ± 0.3% was obtained by MAE with 5 min extraction, while CE showed a yield of 9.5 ± 0.3% after 2 h. The pectin extracted by both methods had a low methoxyl content, indicating a low degree of esterification. The galacturonic acid content was greater than 60% for most samples. Zeta potential analysis indicated the ability of the pectin to form stable gels. According to the X-ray diffractograms, increasing the extraction temperature led to a decrease in the crystallinity of the pectin structure. Rheological tests showed increased storage modulus as the temperature increased by MAE from 80 to 100 °C for the pectin-based hydrogel. The water holding capacity was greater than 50% for all hydrogels. Furthermore, an analysis of electrical consumption and energy costs highlighted the economic advantage of using microwave heating technology to extract pectin.

Influence of Bilberry Pomace Powder Addition on the Physicochemical, Functional, Rheological, and Sensory Properties of Stirred Yogurt.

Fruit processing by-products could represent a sustainable ingredient for developing innovative dairy products. The present study was conducted to develop a novel functional yogurt by adding bilberry pomace powder (BPP) at 0.5%, 1.0%, and 1.5% (w/w) levels in stirred-type yogurt production to confer color and to increase the dietary fiber and polyphenol content. Physicochemical properties of the yogurt samples, including color parameters, titratable acidity, pH, water holding capacity (WHC), and syneresis, as well as textural and rheological properties, were evaluated in yogurts on the 1, 14, and 28 days of refrigerated storage (4 °C). In addition, total phenolic content, total anthocyanin content, and radical scavenging activity were determined in yogurts, and sensory analysis was conducted. The results showed that BPP is a valuable source of polyphenols, dietary fiber, and oils rich in n-3 polyunsaturated fatty acids (n-3 PUFAs, n-6/n-3 ratio = 0.91). The incorporation of BPP imparted an attractive purple color to the yogurts, increased WHC, and reduced syneresis. Moreover, the addition of BPP improved the rheological properties, demonstrating that a more dense and stable yogurt gel network structure was obtained than the control. The yogurt enriched with 1.0% BPP received the highest scores for color, consistency, taste, and overall acceptability. Hence, bilberry pomace powder might be used as an ingredient to improve the nutritional and functional value of yogurts.

Enzymatic hydrolysis pretreatment combined with glycosylation for soybean protein isolate applying in dual-protein yogurt

This research investigated the viability of replacing milk protein with glycosylated soybean protein isolate (SPI) treated with different enzymatic hydrolysis times (0, 10, 20, 30, 40, and 50 min) in yogurt. The results showed that enzymatic hydrolysis pretreatment combined with glycosylation for SPI exhibited elevated grafting and solubility. Additionally, the high solubility of SPI (94.77 %) at 40 min facilitates the preparation of dual-protein yogurt (DPY). Compared to ESPI0-G, DPY that incorporates ESPI40-G through partial substitution of milk protein is capable of forming a denser and more stable gel matrix. Especially, the syneresis of DPY40 was reduced by 7.61 % compared to DPY0, which more closely approximates the texture properties of traditional yogurt. Meanwhile, glycosylated SPI treated with enzymatic hydrolysis can effectively degrade the beany flavor and slightly bitter taste in DPY. This study could provide a solid theoretical basis for the broader application and industrialization of plant-based yogurt.

Regulating emulsion properties through tannin acid-mediated gelatin/cellulose nanocrystal complexes: From low-oil emulsion to high internal phase emulsion gel for 3D printing

In this study, a stabilized low-oil emulsion and high internal phase emulsion gels (HIPE gels) integrated preparation method is proposed. Highly stable low-oil emulsions, prepared using tight ternary complexes formed by incorporating tannic acid (TA) into gelatin/cellulose nanocrystals (GLT/CNC) complexes mainly through strengthening hydrogen-bonding interaction. The subsequent heating-centrifugation process was used to enable the conversion of GLT/CNC/TA stabilized low-oil emulsions to stabilized HIPE gels, and systematically investigated the regulation of emulsion properties by TA concentrations. The ternary complexes formed by appropriate concentration of TA (0.6 %) can form stable low-oil emulsions with smallest average particle (36.1 ± 0.25 μm) size and best rheological properties, while the rheological properties of HIPE gels were similarly regulated by the TA concentration (0 %, 0.2 %, 0.6 %, 1.0 %, 1.2 %). Heating induced flocculation of low-oil emulsions without causing demulsification, allowed for the subsequent centrifugation to yield stable HIPE gels, significantly superior to the GLT/CNC/TA-stabilized HIPE gels prepared by conventional methods that typically exhibit thermal instability. TA effectively promoted the interfacial adsorption of GLT/CNC and tight stacking of oil droplets to build a more stable network structure in the continuous phase. HIPE gels with 0.6 % TA demonstrated excellent 3D printability with optimal dimensional resolution and surface quality, presenting a novel strategy for HIPE gel preparation and versatile emulsion applications.

Deep eutectic solvent and laser-reduced graphene oxide: Synergistic effects in ternary nanocomposite supercapacitors

In recent years, flexible supercapacitors (FSCs) have gained considerable attention as reliable power supplies for wearable and portable electronic devices. However, optimizing both energy and power densities remains a challenge and requires effective enhancement of two key components: the electrolyte and the electrode. To address this, we have developed a new and efficient approach to FSC fabrication using a ternary nanocomposite of laser-reduced graphene@polyaniline/NiFe₂O₄(LrGO@Pani-NF) as the electrode and stable polymer hydrogels as the electrolyte. Also, we constructed FSC devices using a cross-linked poly (vinyl alcohol)/deep eutectic solvent (DES) gel electrolyte (PVA/ChCl/EG) and a PVA/Polyaniline/Nickel Ferrite gel electrolyte (PVA/Pani/NF). Among these devices, the LrGO@Pani-NF//LrGO@Pani-NF demonstrated a remarkable energy density of 48.4 Wh kg⁻¹ at 401.8 W kg⁻¹ and a long cycle life of 1000 cycles with 96.9 % capacity retention at 2 mA cm⁻². Furthermore, the supercapacitors assembled with the DES gel exhibited excellent stability at higher voltages, operating within a potential window of −3.0–3.0 V. This work not only enhances FSC electrochemical performance with graphene nanocomposite electrodes but also introduces a novel method for FSC design using conductive, stable gel electrolytes, thereby improving energy storage capabilities under harsh conditions.

Detailed structural analyses and viscoelastic properties of nano-fibrillated bacterial celluloses

Nano-fibrillated bacterial cellulose (NFBC) can be prepared by cultivating a cellulose-producing bacterium in a medium containing a dispersant under agitating and aerobic conditions. Although NFBCs have various applications, their detailed structure and physical properties have not been clarified. Therefore, in this study, we performed detailed structural and physical property analyses of NFBCs to advance their potential applications. Atomic force microscopy and image analysis showed that the average fiber length of NFBCs was approximately 17 µm and fiber widths were 10–15 nm; the aspect ratios of NFBCs were > 1000, which are >10-fold higher than that of 2,2,6,6-tetramethylpioeridine-1-oxyl-oxidized cellulose nanofiber. Shear viscosity measurements showed that the NFBCs exhibited shear-thinning flow behavior even at low concentrations (0.01 wt%). Frequency sweep measurements showed that the storage modulus values were greater than the loss modulus values in the measured frequency range, indicating that the NFBCs were in a stable gel state. Thus, the NFBCs exhibited significantly longer fiber lengths, larger aspect ratios, and excellent viscoelastic properties based on these unique structural features. Our findings will help develop novel applications utilizing the ultrahigh aspect ratio unique to NFBC and its viscoelastic properties.

The Effect of Ultrasound Treatment on the Structural and Functional Properties of Tenebrio molitor Myofibrillar Protein.

The objective of this study was to explore the impacts of various ultrasonic powers (0, 300, 500, 700, and 900 W) on the structure and functional attributes of the myofibrillar protein (MP) of Tenebrio molitor. As the ultrasonic intensity escalated, the extraction efficiency and yield of the MP rose, while the particle size and turbidity decreased correspondingly. The reduction in sulfhydryl group content and the increase in carbonyl group content both suggested that ultrasonic treatment promoted the oxidation of the MP to a certain extent, which was conducive to the formation of a denser and more stable gel network structure. This was also affirmed by SEM images. Additionally, the findings of intrinsic fluorescence and FTIR indicated that high-intensity ultrasound significantly altered the secondary structure of the protein. The unfolding of the MP exposed more amino acid residues, the α-helix decreased, and the β-helix improved, thereby resulting in a looser and more flexible conformation. Along with the structural alteration, the surface hydrophobicity and emulsification properties were also significantly enhanced. Besides that, SDS-PAGE demonstrated that the MP of T. molitor was primarily composed of myosin heavy chain (MHC), actin, myosin light chain (MLC), paramyosin, and tropomyosin. The aforementioned results confirmed that ultrasonic treatment could, to a certain extent, enhance the structure and function of mealworm MP, thereby providing a theoretical reference for the utilization of edible insect proteins in the future, deep-processing proteins produced by T. molitor, and the development of new technologies.

Spreadable thermosensitive nanocomposite hydrogel dressing with ultrasound-responsive bactericidal/repair-promoting regulation and cascade antioxidantion for infected burn wound repair

Treating severe burn wounds poses significant challenges, including considerable cell loss, excessive inflammation, and a high susceptibility to bacterial infections. Ideal burn dressings should exhibit excellent antibacterial properties, anti-inflammatory effects, and promote cell proliferation. Additionally, they need facilitate painless dressing changes and be user-friendly. Herein, we synthesized a thermosensitive hydrogel by crosslinking poly (N-isopropylacrylamide-co-allyloxybenzaldehyde) (PNA) and amino-terminated Pluronic F127 (APF) through a Schiff base reaction. It exhibited reversible gel-sol transition and spreadability. By incorporating piezoelectric gold nanoparticle-modified barium titanate (Au@BaTiO3) and cascade antioxidant MOF-818, a nanocomposite hydrogel dressing with diverse bioactive functionalities was developed. Results demonstrated that the nanocomposite hydrogel possessed gel-sol transition properties, maintained a stable gel state within a broad temperature range, and desirable self-healing property. Au@BaTiO3 exhibited good piezoelectric properties and ROS generation upon ultrasound stimulation, while MOF-818 displayed highly efficient cascade nanozyme activity. The combination of Au@BaTiO3 and MOF-818 promoted fibroblast proliferation and migration, reduced intracellular ROS levels, and induced anti-inflammatory polarization of macrophages under ultrasound stimulation. In vitro and in vivo antibacterial results disclosed that the nanocomposite hydrogel had excellent antibacterial activity under high-intensity ultrasound stimulation. When applied to infected burn wounds, the nanocomposite hydrogel can rapidly sterilize the wound upon initial high-intensity ultrasound, and then reduce inflammation and promote M2 macrophage polarization by the following low-intensity ultrasound stimulation, and thus accelerating the healing by improving granulation tissue formation, angiogenesis, and collagen deposition.

Antipsoriatic Effect of Silymarin NLCs Based Gel: In Vitro and In Vivo Activity.

Psoriasis is a chronic inflammatory disorder affecting over 100 million people, requires long-term therapy. Current treatments offer only symptomatic relief. However, phytoconstituents-based therapies like Silymarin (SLM) have shown promising effects. The study aims to develop, optimize, and evaluate a novel stable SLM NLC gel to improve anti-psoriatic activity by enhancing its permeability and retention into the dermal layer. SLM NLC formulation was prepared and optimized using 32 full factorial designs. The formulation was evaluated for the particle size, PDI, zeta potential, and % entrapment efficiency, evaluated by Transmission electron microscopy and thermal analysis. The freeze dried and prepared NLC-loaded gel was evaluated for physicochemical parameters, ex-vivo, and in-vivo studies. SLM-loaded NLC shows 624nm particle size, 0.41 PDI, 92.95% entrapment efficiency, and -31.6mV zeta potential. The sphere form of NLCs was confirmed using TEM. Controlled drug release was observed in ex vivo studies, low PASI score compared to disease control. Further, the levels of IL-6, TNF-α, and NF-κB were also reduced. The results are supported by histopathology showing minimal parakeratosis indicated in the SLM NLC-treated group. Prepared NLC-based shows enhance topical penetration and decrease the thickness of psoriatic plaques in the in vivo study.

3D-Printed Interfacially Jammed Emulsion Aerogels.

3D printing ultralightweight porous structures using direct ink writing (DIW) while maintaining their mechanical robustness is highly challenging. This difficulty is amplified when low ink concentrations are used to create complex geometries. Herein, this shortfall was addressed by interfacially jammed emulsion gels. The gel emerged from the electrostatic interaction among synergized nanomaterials (graphene oxide (GO) and cellulose nanocrystals (CNCs)) in the aqueous phase and a ligand in the oil phase. This interaction led to the jamming of the nanoparticles and the creation of stable emulsion gels. The formed interfacial assemblies were further treated by post-jamming ionic cross-linking with NaHCO3, which dictated the emulsion gels' rheological characteristics, enhancing the ink's viscoelastic properties for high-resolution 3D printing. The customizable emulsion system allows control over porosity from the macro- to the micro-scale and generates complex geometries with desired compositions. By manipulating post-annealing processes and varying concentrations, it is possible to achieve aerogels that feature a remarkably low density (∼2.63 mg/cm3) and adjustable mechanical robustness (elastic modulus of 0.45 MPa). Additionally, this method allows for producing aerogels with flexible or stiff characteristics as required, alongside the capability to tailor specific electromagnetic shielding effectiveness (ranging from 6791 to 19615 dB cm2/g), showcasing the technique's versatility and engineerability.

Preparation and Performance Evaluation of a Supramolecular Polymer Gel-Based Temporary Plugging Agent for Heavy Oil Reservoir.

When encountering heavy oil reservoirs during drilling, due to the change in pressure difference inside the well, heavy oil will invade the drilling fluid, and drilling fluid will spill into the reservoir along the formation fractures, affecting the drilling process. A supramolecular polymer gel-based temporary plugging agent was prepared using acrylamide (AM), butyl acrylate (BA), and styrene (ST) as reacting monomers, N, N-methylenebisacrylamide (MBA) as a crosslinking agent, ammonium persulfate (APS) as an initiator, and poly(vinyl alcohol) (PVA) as a non-covalent component. A supermolecular polymer gel with a temperature tolerance of 120 °C and acid solubility of 90% was developed. The experimental results demonstrated that a mechanically robust, thermally stable supramolecular polymer gel was successfully synthesized through the copolymerization of AM, BA, and ST, as well as the in situ formation hydrogen bonding between poly (AM-co-BA-co-ST) and PVA, leading to a three-dimensional entangled structure. The gel-forming solution possessed excellent gelling performance even in the presence of a high content of salt and heavy oil, demonstrating superior resistance to salt and heavy oil under harsh reservoir conditions. High-temperature and high-pressure plugging displacement experiments proved that the supramolecular polymer gel exhibited high pressure-bearing capacity, and the blocking strength reached 5.96 MPa in a wedge-shaped fracture with a length of 30 cm. Furthermore, the dissolution rate of the supramolecular polymer gel was as high as 96.2% at 120 °C for 48 h under a 15% HCl solution condition.